Glazed Lemon Muffins

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I’m not sure what my problem is with lemon but…I just don’t like the sound of it in my food.  I’m not saying that I don’t like the taste of it once it’s there but recipes like Lemon Bars, Lemon Pie, Lemon Dill Salmon, Lemon Chicken NEVER appeal to me…meaning I would never tear a recipe out of a magazine or order off a menu anything with lemon (or lime, for that matter!) in the title.  Weird, I know.  Especially since I enjoy the taste of pretty much each and every recipe I’ve encountered with those very ingredients!   I rarely make anything lemon or lime either.

According to my mother my dad LOVES lemon desserts, however, he is also a chocoholic (like me) so it never really occurred to me that he would actually want a lemon dessert over chocolate.  So, in honor of Father’s Day I prepared these delicious looking and smelling Glazed Lemon Muffins.  We will see if he is pleasantly surprised with lemon but I will surely have something chocolate prepared as back up!  My mom says they just might be her favorite dessert I’ve prepared…Humm…maybe, just maybe, she is the one who loves lemon desserts because she sure doesn’t like the chocolate ones… 😉

  This recipe is adapted from Kelly’s recipe for Lemon Bread at Primally Inspired.

Glazed Lemon Muffins

Muffins:

3 eggs

2 Tbsp. coconut oil or butter, melted

zest and juice from one lemon (about 1/4 cup)

1/4 cup almond milk

3 Tbsp. maple syrup or honey

1/3 cup coconut flour, sifted

1/2 tsp. baking soda

1/8 tsp. Celtic sea salt

Glaze:

1 Tbsp. coconut oil or butter

1 Tbsp. maple syrup or honey

1 Tbsp. almond milk

zest and juice from 1/2 a lemon (about 2 Tbsp.)

1/4 tsp. vanilla

Directions:

Preheat oven to 350° F.  Line a muffin tin with 6 silicone muffin cups or grease the tin very well with coconut oil.

In a small saucepan combine the ingredients for the glaze, bring to a simmer over medium-low heat.  Simmer for 5 minutes, stirring constantly then remove from heat and allow to cool for 45-60 minutes.

In a large bowl whisk together the eggs, coconut oil, almond milk and maple syrup.  Stir in the coconut flour, baking soda and sea salt. Mix until well combined.  Divide equally between the muffin liners, about 1/4 cup each.  Bake for 20-22 minutes or until the tops are slightly golden and a toothpick inserted in the middle comes out clean.  Allow the muffins to cool in the tin on a wire rack for about 30 minutes.

Remove the muffins from the silicon cups or muffin tin and set on the wire rack, place a piece of parchment paper under the wire rack to catch the glaze drizzle.  Drizzle the glaze over the muffins as desired and then place in the refrigerator to set the glaze for about 30 minutes.

Makes 6 muffins.

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This post is shared at:

5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Wednesday Extravaganza, Allergy-Free Wednesday, Whole Food Wednesday, Gluten-Free Fridays, All Gluten Free Desserts

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The Perfect Paleo Biscuit…

Light and Fluffy

I don’t know about you but I’ve always been terrified of making biscuits.  There is always so many steps and requirements no matter what recipe you choose…cold butter, floured board, fold the dough but don’t handle it too much, rolling, patting, cutting, resting…yikes, too much room for error for me.  So, when we were a wheat (and processed food) eating family I would just pop open one of those cans of ready-to-cook flaky buttermilk biscuits…hard to mess them up unless you forgot to set the oven timer!  I’ve seen many gluten or grain-free biscuit recipes over the years but that fear of the whole “biscuit making process” has kept me from trying any of them out…until this week.  To my surprise, they are so easy!  This recipe uses just 6 ingredients and you literally only have a few steps to follow.  These biscuits make a great addition to any meal and they are wonderful for making quick and easy breakfast sandwiches.  I’ve made them several times now and they have turned out perfectly each time!

Ham, Avocado and Egg Breakfast Sandwich

The Perfect Paleo Biscuit

Makes 9 biscuits

6 egg whites

3/4 cup blanched almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 tablespoons coconut oil, chilled

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Mix almond flour, coconut flour, baking powder and salt together in a large mixing bowl.  Cut in cold coconut oil with a fork until the mixture is crumbly.  Place the bowl in the refrigerator for 10 minutes.  In a medium bowl whisk egg whites until they are very frothy.  Fold the egg whites into the chilled flour mixture until well combined.  Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this step.  Bake for 15-18 minutes, or until the tops are golden brown.  Serve warm or store in an airtight container in the refrigerator.

Ready for the oven...

This recipe is shared at:

Fight Back Friday, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday

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